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Bring a small pot of water to a rolling boil and blanch the julienned lemon zest for about 1 minute. Drain and repeat one more time. Drain and place back in the pot with a cup and a half of water and half a cup of sugar. Bring to a boil, reduce heat and simmer until the liquid is a thick syrup,about 8 minutes. Remove from heat and remove the lemon zest with a slottted spoon. Transfer to a cutting board and chop.
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Mix the yogurt, candied zest, mint, garlic, salt and olive oil together and set aside, refrigerated, until ready to serve.
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Remove the beets from the refrigerator. Season a cup and a half of plain flour with salt and pepper. Heat 1/2 inch /11/4 cm of olive oil in a large, nonstick skillet. Dredge the beet patties with flour on all sides and shake off the excess. Place a few at a time in the hot oil and fry over medium heat until lightly browned and lightly crisp on the outside, about 4-7 minutes total, flipping once to cook on both sides. Remove and drain on paper towels. Continue with remaining beet keftedes until done.
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Serve hot or at room temperature on a platter together with the lemon tzatziki.